Chilli Sauce Recommendations

On Fri, 21 Sep 2007 13:24:24 -0700, Bobo Bonobo® <[email hidden]>

Quoted message said:

On Sep 21, 1:42 pm, "James Silverton" <[email hidden]>

Quoted message said:

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

B> Chohula, Texas Pete or Valentina. The Mexican restaurants
B> near me, have Valentina on the tables.http://www.hotsauceworld.com/hsw1115.html

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

Like SW said, way too much vinegar. Same with Texas Pete. Cholula
can be good on fried chicken. Good, not great.

Quoted message said:

James Silverton
Potomac, Maryland

--Bryan

bryan, what do you prefer on fried chicken?

your pal,
blake

Andy q said:

You should also look at salsas. They can achieve spicy hot-hot-hot levels
as the chili sauces but provide a more "edible" consistency.

I'd hot sauce an omelette. Salsa would chill it too much.

just take the omelet's worth of salsa out of the refrigerator and put
it in a small bowl when you start. you should be letting the eggs
come to room temperature anyway.

your pal,
blake

Andy said:

Ali said...

Quoted message said:

I am looking for recommendations on chilli sauces.

I love Tabasco Sauce and would like to try similar chilli sauces. From
memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
such a mine field out there, I am totally lost.

Any recommendations?

You should also look at salsas. They can achieve spicy hot-hot-hot levels
as the chili sauces but provide a more "edible" consistency.

I'd hot sauce an omelette. Salsa would chill it too much.

I use warm (room temp) salsa on eggs. My second favorite is a good
squirt of siriacha.

Just nuke some on low for 20 seconds or if you remember put some on the
counter and let it come to room temp.

Quoted message said:

I'd hot sauce a batch of guacamole to heat it up. Salsa would water it
down.

I'd use salsa for dipping sauces (chips, tenders, etc.). Hot sauce would be
too spotty to apply.

I'd salsa over a burrito. You can't sop up a bite in hot sauce.

I'd hot sauce a "buffalo wing" coating. Salsa would just drip off.

I'd salsa a hotdog before I'd hot sauce one.

There's good use for both, just don't overlook salsas, imho.

Happy hunting,

Andy

blake murphy said:

bryan, what do you prefer on fried chicken?

My brother's middle name is Bryan, so I'll say that my favorite
on fried chicken wings is Mae Ploy Sweet Thai Chili Sauce. I
don't usually like sweet on meat, but this stuff is awesome. I
add a bit of sriracha to the sauce since it's a pretty mild
sauce.

http://www.importfood.com/samp1001.html

-sw

George said...

Quoted message said:

I use warm (room temp) salsa on eggs. My second favorite is a good
squirt of siriacha.

I just tried a sriracha mayo yesterday for the first time on a Cheesesteak
BLT! First I ever heard of the stuff, now it seems sriracha sauce is a
popular favorite!?? I have to find some.

I'm still gonna Tabasco my spinach, tomato and cheese omelettes. Force of
habit, after so long.

Andy

On Sat, 22 Sep 2007 17:46:46 GMT, Sqwertz <[email hidden]>

Quoted message said:

My brother's middle name is Bryan, so I'll say that my favorite
on fried chicken wings is Mae Ploy Sweet Thai Chili Sauce. I
don't usually like sweet on meat, but this stuff is awesome. I
add a bit of sriracha to the sauce since it's a pretty mild
sauce.

I got some of that, based on your recommendation and yes, it is very
good. And I added sriracha to it also, as it was quite mild..not
knowing that you did that too...LOL.

Steve, I tried your idea of mixing sriracha with mayo...very good! I
also added some of Keo's Sweet Chili sauce to it, and I think that
makes it even better. Not much, otherwise it gets too sweet. But I
like the tang it gets.

Christine

Andy said:

George said...

Quoted message said:

I use warm (room temp) salsa on eggs. My second favorite is a good
squirt of siriacha.

I just tried a sriracha mayo yesterday for the first time on a Cheesesteak
BLT! First I ever heard of the stuff, now it seems sriracha sauce is a
popular favorite!?? I have to find some.

I'm still gonna Tabasco my spinach, tomato and cheese omelettes. Force of
habit, after so long.

Andy

Just visit one of the markets in either of the two Vietnamese shopping
centers on Washington Ave in Philly. One is only 2 blocks over from the
Italian market. They have cases of the squirt bottles in two sizes and
hoisin sauce at the end of the aisle. Both are popular with Vietnamese
people so it is always fresh. While there you could wander over to Pho75
or one of the other pho joints and have great pho. Sriracha is a
standard condiment on every table.

Christine Dabney said:

I got some of that, based on your recommendation and yes, it is very
good. And I added sriracha to it also, as it was quite mild..not
knowing that you did that too...LOL.

Steve, I tried your idea of mixing sriracha with mayo...very good! I
also added some of Keo's Sweet Chili sauce to it, and I think that
makes it even better. Not much, otherwise it gets too sweet. But I
like the tang it gets.

Glad you liked the suggestions, whether you heard them
here yet or not :-)

I often mix rice vinegar with the Thai chili sauce (I hope you
got Mae Ploy brand, BTW :-) One of my favorite dips for Asian
appetizers (egg/spring/summer rolls, fried wontons, chicken
skewers, etc...) is:

1/2 or 2/3cup Mae Ploy Thai Chili Sauce and about 1 tsp each of
lime juice or white/red rice vinegar (not black vinegar for
this), Huy Fong Sriracha, and Three Crabs brand fish sauce. I
usually have a bottle of this already made up in the fridge. Do
not be afraid of fish sauce in moderation.

This is pretty much my chicken wing sauce, too, but sometimes
I'll add a double dose of Mae Ploy red curry paste in place of
sriracha.

I'm not familiar with "Keo's". When I make mayo for banh mi, I
add a couple drops of Three Crabs as well as some sriracha.
That spicy sauce used in some sushi/California rolls is just
Kewpie mayo and sriracha. I don't use Kewpie as it's too thin
for me.

Happy dunking.

-sw

George said...

Quoted message said:

Andy said:

George said...

Quoted message said:

I use warm (room temp) salsa on eggs. My second favorite is a good
squirt of siriacha.

I just tried a sriracha mayo yesterday for the first time on a
Cheesesteak BLT! First I ever heard of the stuff, now it seems sriracha
sauce is a popular favorite!?? I have to find some.

I'm still gonna Tabasco my spinach, tomato and cheese omelettes. Force
of habit, after so long.

Andy

Just visit one of the markets in either of the two Vietnamese shopping
centers on Washington Ave in Philly. One is only 2 blocks over from the
Italian market. They have cases of the squirt bottles in two sizes and
hoisin sauce at the end of the aisle. Both are popular with Vietnamese
people so it is always fresh. While there you could wander over to Pho75
or one of the other pho joints and have great pho. Sriracha is a
standard condiment on every table.

George,

For a few years you've recommended I visit Pho75 and I keep forgetting.
Apologies. I just GoogleEarth'd Pho75, Philadelphia, PA and got rushed
right down to their "front door" and then clicking on it, it brought up
customer reviews, all excellent.

I'm make it there next week! NOW, if I mention I know George, will they
give me a discount or charge me double? <VBG>

Thanks!

Andy

On Sat, 22 Sep 2007 15:30:06 -0500, Sqwertz <[email hidden]>

Quoted message said:

I often mix rice vinegar with the Thai chili sauce (I hope you
got Mae Ploy brand, BTW :-) One of my favorite dips for Asian
appetizers (egg/spring/summer rolls, fried wontons, chicken
skewers, etc...) is:

Yes, I got the Mae Ploy brand. I had been looking at all the various
types out there, and when you mentioned the Mae Ploy brand, I decided
to try that one. I like their products. I started getting their
brand of coconut milk after Kay Hartman mentioned it here on rfc a few
years back.

Quoted message said:

1/2 or 2/3cup Mae Ploy Thai Chili Sauce and about 1 tsp each of
lime juice or white/red rice vinegar (not black vinegar for
this), Huy Fong Sriracha, and Three Crabs brand fish sauce. I
usually have a bottle of this already made up in the fridge. Do
not be afraid of fish sauce in moderation.

Okay, I have the Tiparos brand of fish sauce. I am pretty certain I
can do better. Three Crabs, eh? I will look for it today in my local
Asian market. I have to replenish my soy sauce..I just ran out.

I use fish sauce in my version of a Vietnamese hot and sour soup.

Quoted message said:

This is pretty much my chicken wing sauce, too, but sometimes
I'll add a double dose of Mae Ploy red curry paste in place of
sriracha.

I have their red curry paste.

Quoted message said:

I'm not familiar with "Keo's". When I make mayo for banh mi, I
add a couple drops of Three Crabs as well as some sriracha.
That spicy sauce used in some sushi/California rolls is just
Kewpie mayo and sriracha. I don't use Kewpie as it's too thin
for me.

Not familiar with Kewpie mayo.
I have tried the sriracha mixture with both Best Foods/Hellmans mayo
and also with some of the Duke's mayo I brought back from VA. The
Duke's version is a bit tangier.

You fix your own banh mi?
Johne Thorne had an essay on banh mi years ago....I should pull it out
and see what he has to say.

Christine

"Pete C." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Steve Wertz said:

Ali said:

I am looking for recommendations on chilli sauces.

I love Tabasco Sauce and would like to try similar chilli sauces.

From

Quoted message said:

Quoted message said:

Quoted message said:

memory, people seem to like Marie Sharp's Hot Red Habanero, but it is

such a

Quoted message said:

Quoted message said:

Quoted message said:

mine field out there, I am totally lost.

Any recommendations?

Tabasco sauce is lame - way too much vinegar.

Anything from Costa Rica is good. Sontova is another good one,
as are all of Maries as you noted. The only problem is they come
in such tiny bottles they're only good for 4-5 uses at
$.50-$.75/serving.

Huy Fong Sriracha is for everyday use, and it comes in 26oz
bottles at the same price as the 4opz bottles of the "designer"
hot sauces.

-sw

Sriracha is pretty much an unbeatable value for an everyday cooking
versatile chili sauce. My kitchen is never without a big bottle of it.

Same here. Toss some deep fried chicken wings into it and you've got
Buffalo wings that will bring tears to your eyes. Literally.

Paul

blake murphy said:

On Fri, 21 Sep 2007 13:24:24 -0700, Bobo Bonobo® <[email hidden]>

Quoted message said:

On Sep 21, 1:42 pm, "James Silverton" <[email hidden]>

Quoted message said:

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

Quoted message said:

Quoted message said:

B> Chohula, Texas Pete or Valentina. The Mexican restaurants
B> near me, have Valentina on the tables.http://www.hotsauceworld.com/hsw1115.html

Quoted message said:

Quoted message said:

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

Quoted message said:

Like SW said, way too much vinegar. Same with Texas Pete. Cholula
can be good on fried chicken. Good, not great.

Quoted message said:

Quoted message said:

James Silverton
Potomac, Maryland

Quoted message said:

--Bryan

bryan, what do you prefer on fried chicken?

Most often nothing, but of all the vinegary hot sauces, Cholula is my
preferred.
Leftover, or otherwise dry breast meat often gets Heinz ketchup.

Quoted message said:

your pal,
blake

--Bryan

Andy said:

Quoted message said:

Just visit one of the markets in either of the two Vietnamese shopping
centers on Washington Ave in Philly. One is only 2 blocks over from the
Italian market. They have cases of the squirt bottles in two sizes and
hoisin sauce at the end of the aisle. Both are popular with Vietnamese
people so it is always fresh. While there you could wander over to Pho75
or one of the other pho joints and have great pho. Sriracha is a
standard condiment on every table.

George,

For a few years you've recommended I visit Pho75 and I keep forgetting.
Apologies. I just GoogleEarth'd Pho75, Philadelphia, PA and got rushed
right down to their "front door" and then clicking on it, it brought up
customer reviews, all excellent.

I'm make it there next week! NOW, if I mention I know George, will they
give me a discount or charge me double? <VBG>

Thanks!

Andy

They might, doesn't hurt to ask. If you never had pho you pick the cut
of beef or combination you want and they put thin strips of raw beef in
the bowl which cook on the way to the table. You can also ask for the
raw beef on the side and add it yourself. You also get a side plate with
bean sprouts, basil and lime which you add to the bowl. There is
sriracha and hoisin in squirt bottles on each table which some people
put into the little dish and use as a dip for the meat.

If you are still hungry for some reason you could get a banh mi at Ba Le
bakery (big white building right on the corner, entrance faces
Washington - in the mall on 6th and Washington)). They also have good
baked goods and Vietnamese coffee and also have a pho restaurant in the
rear (Pho Ba Le).

George said...

Quoted message said:

They might, doesn't hurt to ask. If you never had pho you pick the cut
of beef or combination you want and they put thin strips of raw beef in
the bowl which cook on the way to the table.

Is it absurd or uncommon to ask for chicken pho? I can do beef but because of
gout, I've got some reservations.

What's a typical "cut" of beef for pho? Do I declare "flank steak pho" or
what?

Thanks,

Andy

Andy said:

Is it absurd or uncommon to ask for chicken pho? I can do beef but because of
gout, I've got some reservations.

What's a typical "cut" of beef for pho? Do I declare "flank steak pho" or
what?

Thanks,

Andy

They have chicken pho, but chicken was not common in Vietnam. I make
chicken pho at home fairly often.

If you want beef, most of the places offer rare eye round, flank,
brisket and meatballs, they give you a choice on the menu. IMO, the
meatballs (bo vien) taste like rubber. You can also order pho with
tendon or tripe.

Chuc may man! (aka Good luck!)

Becca

Becca said...

Quoted message said:

Andy said:

Is it absurd or uncommon to ask for chicken pho? I can do beef but
because of gout, I've got some reservations.

What's a typical "cut" of beef for pho? Do I declare "flank steak pho"
or what?

Thanks,

Andy

They have chicken pho, but chicken was not common in Vietnam. I make
chicken pho at home fairly often.

If you want beef, most of the places offer rare eye round, flank,
brisket and meatballs, they give you a choice on the menu. IMO, the
meatballs (bo vien) taste like rubber. You can also order pho with
tendon or tripe.

Chuc may man! (aka Good luck!)

Becca

Somehow I still feel lost!

Becca and George for lunch!?! Si vous plais?

André

Andy said:

Becca said...

Quoted message said:

Andy said:

Is it absurd or uncommon to ask for chicken pho? I can do beef but
because of gout, I've got some reservations.

What's a typical "cut" of beef for pho? Do I declare "flank steak pho"
or what?

Thanks,

Andy

They have chicken pho, but chicken was not common in Vietnam. I make
chicken pho at home fairly often.

If you want beef, most of the places offer rare eye round, flank,
brisket and meatballs, they give you a choice on the menu. IMO, the
meatballs (bo vien) taste like rubber. You can also order pho with
tendon or tripe.

Chuc may man! (aka Good luck!)

Becca

Somehow I still feel lost!

Becca and George for lunch!?! Si vous plais?

André

No need to feel lost, pho is easy, it is just a bowl of soup. Like
George mentioned, the sauces are on the table and they bring you a
platter of vegetables. You can add as many vegetables as you like to
your bowl of soup. You get to play with your food, so you should love
it. LOL

Becca

Becca said...

Quoted message said:

Andy said:

Becca said...

Quoted message said:

Andy wrote:

> Is it absurd or uncommon to ask for chicken pho? I can do beef but
> because of gout, I've got some reservations.
>
> What's a typical "cut" of beef for pho? Do I declare "flank steak pho"
> or what?
>
> Thanks,
>
> Andy
They have chicken pho, but chicken was not common in Vietnam. I make
chicken pho at home fairly often.

If you want beef, most of the places offer rare eye round, flank,
brisket and meatballs, they give you a choice on the menu. IMO, the
meatballs (bo vien) taste like rubber. You can also order pho with
tendon or tripe.

Chuc may man! (aka Good luck!)

Becca

Somehow I still feel lost!

Becca and George for lunch!?! Si vous plais?

André

No need to feel lost, pho is easy, it is just a bowl of soup. Like
George mentioned, the sauces are on the table and they bring you a
platter of vegetables. You can add as many vegetables as you like to
your bowl of soup. You get to play with your food, so you should love
it. LOL

Becca

Ok, so is pho an appetizer/side dish? Should I be ordering a side of cow as
a main dish or somthing to go with it?

Andy

Andy said:

Quoted message said:

No need to feel lost, pho is easy, it is just a bowl of soup. Like
George mentioned, the sauces are on the table and they bring you a
platter of vegetables. You can add as many vegetables as you like to
your bowl of soup. You get to play with your food, so you should love
it. LOL

Becca

Ok, so is pho an appetizer/side dish? Should I be ordering a side of cow as
a main dish or somthing to go with it?

Andy

Some restaurants call themselves Noodle Shops, all they sell is Pho. It
is a main dish, and it comes to you in a large bowl. I have never seen
anyone, at my table, eat the entire bowl. You get a little meat and a
lot of noodles. You add the rest of the vegetables at your table.

Eating the noodles with chopsticks is part of the fun. Wear a shirt
with a lot of pattern.

Becca

Becca said...

Quoted message said:

Andy said:

Quoted message said:

No need to feel lost, pho is easy, it is just a bowl of soup. Like
George mentioned, the sauces are on the table and they bring you a
platter of vegetables. You can add as many vegetables as you like to
your bowl of soup. You get to play with your food, so you should love
it. LOL

Becca

Ok, so is pho an appetizer/side dish? Should I be ordering a side of
cow as a main dish or somthing to go with it?

Andy

Some restaurants call themselves Noodle Shops, all they sell is Pho. It
is a main dish, and it comes to you in a large bowl. I have never seen
anyone, at my table, eat the entire bowl. You get a little meat and a
lot of noodles. You add the rest of the vegetables at your table.

Eating the noodles with chopsticks is part of the fun. Wear a shirt
with a lot of pattern.

Becca

There's a Thai "Noodi Bar" in town that just sprang up. Haven't been there
yet. I'll give Pho75 the first try.

From the sound of it, I could easily manage to eat an entire bowl. Only
problem I perceive is the chopsticks. I'll need a couple hours head start
unless I can just pour it in me.

Unraveling my 1984 Hawaiian shirt. Has lots of pattern AND food stains on
it but, you'd be hard pressed to tell which is which. 😉

Thanks,

Andy